Digestive System & Nutrition

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Presentation transcript:

Digestive System & Nutrition

Digestive System

4 tunics of GI Tract

BMI

International BMI Categories Category BMI range – kg/m2 Starvation less than 14.9 Underweight from 15 to 18.4 Normal from 18.5 to 22.9 Overweight from 23 to 27.5 Obese from 27.6 to 40 Morbidly Obese greater than 40

Skin fold

Skin fold

Chest Abdomen Thigh

chest

abdomen

thigh

1. Iliac 2. Triceps 3. Thigh

triceps

% body fat analysis

Nutrition Activity 1 gram of carbohydrate = 4 Calories 1 gram of protein = 4 Calories 1 gram of fat = 9 Calories

Nutrition Activity A candy bar contains 5g of carbohydrate, 4g of Protein and 2g of Fat. The Calories contributed by each macromolecule: Carbohydrate: 5g x 4 Cal = 20 Calories Protein: 4g x 4 Cal = 16 Calories Fat: 2g x 9 Cal = 18 Calories Total: 20 + 16 + 18 = 54 Calories % Calories from Carbohydrate: (20/54) x 100 = 37% % Calories from Protein: (16/54) x 100 = 30% % Calories from Fat: (18/54) x 100 = 33%

Personal Nutrition Chart Complete chart for two meals prior to lab Food / Drink Item Weight of carbohydrate, protein & fat contained in each item.

Personal Nutrition Chart Complete chart for two meals Food / Drink Item Carbohydrate Protein Fat 1. Weight (g): Calories: 2. 3. 4. 5. Total calories from each macromolecule: Grand total calories from all macromolecules combined: Percentage calories from each macromolecule:

B. Analysis of Sodium and Sugar in Sample Foods 1. Observe the sample food containers on display and match the pre-measured amounts of sodium and sugar to each of the sample foods. 2. The nutrition labels have been purposefully covered. You will have to rely on your own judgment to complete the activity as accurately as possible.

3. Enter your answers in the data tables below and then check your answers with the key provided. Sodium: Sugar: Food/drink item Predicted sugar/salt amount (g) Actual sugar/salt amount (g)